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These cute Mini Egg Cookie Cups are cookies baked in a cupcake tin to make them into cup shapes. They are the perfect vehicles for holding the delicious chocolate ganache filling! The cookie cups are packed with milk chocolate chips and crushed Mini Eggs, and there's more Mini Eggs on top. They are a super adorable treat for Easter and so easy to make too!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
I used milk chocolate chips in the cookie cups, you could use dark or white chocolate instead.
You can also replace the crushed mini eggs in the cookie dough with chocolate chips if you'd prefer.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Mini Egg Cookie Cups

Start by mixing together the butter, caster sugar and light brown soft sugar. Add the egg and vanilla extract, and mix until combined.

Add the plain flour, baking powder, bicarbonate of soda and salt. Mix until all of the flour is mixed in. Add the chocolate chips and crushed mini eggs, mix briefly to evenly distribute them throughout the dough. Divide the dough into 12 portions and shape them into the cupcake tin.

While they are baking, make the ganache by putting the dark chocolate, double cream and butter in a bowl and microwaving until melted. Set aside to cool. When the cookie cups come out of the oven, push down the centres. When they are cool enough to handle, remove the cookie cups from the tin. Leave to cool fully. To decorate, fill them with the ganache and three Mini Eggs per cookie cups.

For the full recipe with measurements, head to the recipe card at the end of this post.

How should the cookie cups be stored and can they be frozen?

The cookie cups will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookie cups too, wrap them well or store in a freezer bag for up to 3 months.

What is the best way to crush the Mini Eggs?

I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You can partly cover the bowl with a tea towl if you're worried about bits of Mini Eggs jumping out of the bowl! You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. You can also chop them up using a sharp knife, but please do this very carefully.

Do you need any electric mixer to make this recipe?

While an electric mixer is helpful in making these cookie cups and will give the best results, you don't need one to make them. You can absolutely make the cookie cups by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookie cups.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread instead of butter for the cookie cups. I recommend the block style ones, I like Flora Plant. You will also need to use dairy free milk chocolate chips and a dairy free alternative to Mini Eggs. For the ganache, you will need to use a dairy free alternative to double cream, dairy free butter and a dairy free dark chocolate. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Mini Egg Cookie Cups:

I find it much easier to remove the cookie cups from the tin if you line it with the baking paper strips like. You could also use cake release spray. It is also easier to remove them when they are still slightly warm.
Instead of chocolate ganache, you could fill the cookie cups with ice cream, caramel sauce, warmed Nutella or Biscoff spread, or whipped cream.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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